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Day 77: Carrot Loaf

June 16, 2005

This didn't turn out the least like I expected ... isn't something called 'cake' light and airy? But if you like 'different' (in the good sense), this qualifies - and it got good reviews at my book club. Still, since it requires considerable time and several pots and pans, it is no doubt better for dinner party or weekend cooking.

Melt the first tablespoon of butter on MEDIUM heat in a large skillet with a cover. Add the carrots and saute until lightly golden, about 10 minutes. Pour the chicken broth over, cover and cook until carrots are tender, about 15 minutes. Uncover and continue to cook until the liquid is completely absorbed, about 30 minutes. Add salt and pepper to taste. Transfer carrots to a food processor and process until smooth. Add the basil and process lightly, just until basil is 'chopped' and evenly distributed.

While the carrots cook, melt the second tablespoon of butter in a small skillet. Add the shallot mushrooms and cook until soft, about 3 minutes. Add the mushrooms and cook until soft, about another 5 minutes. Add the garlic and cook about 2 minutes. Set aside until carrots are ready.

Whisk together the eggs and Parmesan in a medium bowl. Add the carrots and the onion mixture and combine well. Transfer to a bread pan that is lined with aluminum foil. Transfer the carrot mixture to the bread pan and spread evenly inside. Place the bread pan inside a larger baking pan with tall sides. Pour boiling water into the larger pan until it's about half-way up the sides of the bread pan. Bake at 425F for 40 minutes or until firm. Cut into slices and serve warm or at room temperature.

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